Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Fu, Yu; Liu, Jing; Zhang, Wei; Wæhrens, Sandra S.; Tøstesen, Marie; Hansen, Erik T.; Lametsch, René

doi:10.1016/j.foodchem.2019.125613

Cited by 53 publications

(27 citation statements)

References 34 publications

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“…The hypothesis is that the results will provide a reliable description of the animal hydrolysates, which can be used to suggest suitable, characteristic-dependent applications. Additionally, this study should serve as confirmation of our previous results [ 16 ], which showed that the addition of glucosamine during the enzyme inactivation step of hydrolysis presents a novel way of promoting a Maillard reaction in hydrolysates, whereby the overall production time is reduced.…”

Section: Introductionsupporting

confidence: 82%

“…For this reason, Protease A was the enzyme of choice in this study. Furthermore, simultaneous studies performed in our lab with an internal sensory panel have indicated that the induction of a Maillard reaction by the addition of a small amount of glucosamine to porcine hydrolysates may lead to an improvement in taste and flavor without having a detrimental effect on the color of the hydrolysate [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bak

Wæhrens

Chow

et al. 2021

Foods

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Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the most flavor-neutral hydrolysate, and could expectedly have the broadest application in food products. Both bovine meat and -heart hydrolysates were high in umami, and thereby good candidates for savory applications. Porcine plasma hydrolysate was high in liver flavor and would be suitable for addition to certain meat products where liver flavor is desirable. All hydrolysates had low perceived bitterness. Glucosamine-induced Maillard reaction had just a minor influence on the sensory profile via an increased perception of sweet taste (p = 0.038), umami taste (p = 0.042), and yolk flavor (p = 0.038) in the hydrolysates, irrespective of raw material. Glucosamine addition had a statistically significant effect on 13 of 69 volatiles detected in the hydrolysates, but the effect was minor and raw material-specific.

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Section: Introductionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bak

Wæhrens

Chow

et al. 2021

Foods

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“…A recent result from our laboratory has shown an increased consumer flavour liking score when glucosamine and glucosamine caramel (1%) were added to breakfast sausage compared to control samples [Soladoye et al, 2021]. A recent study has also shown that glycation by GlcN can alter the taste profile of protein hydrolysates further highlighting the potential impact of GlcN on sensory attributes of food products [Fu et al, 2020]. Upon further exploration of the consumer acceptability rating of these burger formulations using the Check-All-That--Apply procedure, it became evident that the decrease in consumer liking was the combination of deteriorating texture (as described in previous section) as well as flavour attributes.…”

Section: Consumer Acceptability Of Burgersmentioning

confidence: 96%

“…Although not without debates, other health claims reported for GlcN include improvement and ease of inflammatory bowel diseases (3-6 g of N-acetyl glucosamine administered orally or rectally to children daily for unspecified period) [Salvatore et al, 2000]; bone healing and pain alleviation (230 mg/kg glucosamine-sulfate daily intraperitoneal for 4 weeks to Wistar rats) [Uğraş et al, 2013]; as well as treatment of immunological diseases (10 μg/mL of 5-40 mM d-GlcN or deoxyfructosazines on Jurkat cells) [Zhu et al, 2007]. Aside from these potential health benefits associated with GlcN, this amino sugar could also find applications in the food industry since several studies have reported its antimicrobial [Hrynets et al, 2016], antioxidant [Gottardi et al, 2014;Xing et al, 2006] and flavour/ taste enhancing potentials [Fu et al, 2020], especially when incubated at moderate temperatures (between 25 and 50°C). Jia et al [2014] have proposed a one-pot dehydration process for the conversion of GlcN into fructosazine and deoxyfructosazine which can be used as a flavoring agent in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Soladoye¹,

Hrynets²,

Betti³

et al. 2021

Pol. J. Food Nutr. Sci.

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Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L* (lightness) value, significant interaction (p<0.01) between storage time and added ingredient was observed for all colour parameters (a*; redness, b*; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger's yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage.

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“…The use of exogenous proteases is often combined with ultrasound treatment to decrease the dosage of proteases in meat products. Nevertheless, the flavor, color and lustre of the meat products change dramatically after enzyme treatment, and this combined method may require careful monitoring to avoid over-tenderisation (Fu et al 2019;Fu et al 2020). Thus, it is necessary to investigate safer ultrasound-assisted enzyme processing to achieve the transformation of technical productivity.…”

Section: Combination Techniquesmentioning

confidence: 99%

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Shi

Shahidi

Wang

et al. 2021

Food Prod Process and Nutr

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Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Cited by 53 publications

References 34 publications

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

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